Sushi rice is a short-grain rice that becomes soft and slightly sticky after cooking. This helps the grains stick together well, without the rice becoming mushy. After cooking, the rice is usually seasoned with rice vinegar, sugar and salt.
This rice is mainly used for sushi, maki, nigiri, onigiri and rice bowls. Proper preparation is important: rinsing well, cooking accurately and gently mixing with the vinegar dressing give sushi rice its recognisable flavour and texture.
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